Sausage and Veggie Bowls with Easy Mustard Sauce
Sausage, broccoli, mushrooms, bell pepper, and onion all roast in a single sheet pan in this easy healthy meal! Top with my homemade mustard sauce and you have a flavorful weeknight winner!
Servings: 4 people
Ingredients
Sausage + Veggies
- 4 fully cooked sausages sliced into circles 1/4 inch thick
- 12 ounces broccoli florets
- 1 bell pepper any color, thinly sliced
- ½ white onion thinly sliced
- 4 ounces sliced mushrooms I use sliced baby bella mushrooms
- 3 tablespoons olive oil extra virgin
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
Easy Mustard Sauce
- ¼ cup mayonnaise
- 1 tablespoon dijon mustard
- 1 tablespoon water
- ½ teaspoon lemon juice
- ½ teaspoon garlic minced
- ⅛ teaspoon salt
Instructions
- Preheat the oven to 425°F. Line a 12" x 17" baking sheet with parchment paper.
- Spread sausage, broccoli, onion, mushrooms, and peppers on the baking sheet. (They do not need to be kept separate but I like to put them in different sections. Be sure to spread everything in a single layer. If your vegetables are piled on top of each other they'll take longer to cook and may cook unevenly.) Drizzle everything with olive oil. Sprinkle with salt, pepper, garlic powder, basil, and oregano.
- Place in the oven and bake for 20 to 25 minutes or until veggies are tender. When done, taste and add more salt or pepper if desired.
- To make the Easy Mustard Sauce, combine mayo, mustard, water, lemon juice, garlic, and salt together in a bowl. Stir until well combined.
- To assemble, divide sausages and roasted veggies into bowls. Top with Easy Mustard Sauce. You’re ready to eat!
- For a more substantial meal, serve over traditional rice, cauliflower rice, or diced potatoes (like my Easy Seasoned Roasted Potatoes, Easy Diced Air Fryer Potatoes, or Skillet Breakfast Potatoes).
Notes
You're welcome to swap out the veggies for another option that cooks in the same amount of time. Some other fresh veggies that would work with this roasting temp and time include brussels sprouts, green beans, carrots (cut into sticks or circles), zucchini, or squash.
I recommend serving over traditional rice, cauliflower rice, or diced potatoes (like my Easy Seasoned Roasted Potatoes, Easy Diced Air Fryer Potatoes, or Skillet Breakfast Potatoes) to ensure it's extra satiating!
Nutrition
Calories: 414kcal | Carbohydrates: 15g | Protein: 17g | Fat: 34g | Saturated Fat: 6g | Cholesterol: 66mg | Sodium: 1396mg | Potassium: 442mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1761IU | Vitamin C: 117mg | Calcium: 43mg | Iron: 2mg